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Here’s a show-stopping one-bowl Cannoli Cake that layers fluffy white cake with a luscious cannoli cream filling made from mascarpone, ricotta, and whipped cream. Lightly sweet with a hint of citrus and studded with mini chocolate chips, this cake brings the flavor of the classic Italian dessert to your dessert table.
You’ll also love my Sicilian cannoli recipe, chocolate chip ricotta cake, or easy cannoli dip!
Why You’ll Love this Family Favorite…
This Cannoli Cake stands out for its simplicity and authenticity, just like we make it in Italy. It’s the only cannoli cake that includes ricotta in the cake layers, making it extra moist and beautifully traditional. The soft, light cake comes together in one bowl, keeping the process easy without sacrificing texture or flavor.
Layered with a luscious filling of mascarpone, ricotta, orange zest, and mini chocolate chips, it captures all the flavor of a classic Sicilian cannolo in every bite. People love it because it’s not too sweet, always impressive, and brings that nostalgic, Italian bakery-style charm to any celebration. Try my Italian Pear Cake next!
Made With AmorE,
Table of Contents
Ingredients You’ll Need
Soft White Cake Layers:
- Granulated Sugar – Sweetens the cake and helps create a light, tender crumb when whipped with the eggs.
- Eggs – Provide structure and richness; whipping them with sugar gives the cake its soft, airy texture.
- Melted Unsalted Butter – Adds a deep, buttery flavor and keeps the cake moist without needing a stand mixer.
- Ricotta Cheese- the only cannoli cake that also includes ricotta in the cake layers, making it extra moist and traditional.
- Vanilla or Almond Extract – Choose vanilla for a classic flavor or almond for a traditional Italian bakery-style twist.
- Whole Milk – helps tenderize the crumb and add moisture.
- All-Purpose Flour – the base for the cake; use a good-quality flour for the best texture.
- Baking Powder & Salt – Baking powder gives the cake lift, while salt balances the sweetness and enhances flavor.
What Is The Cannoli Filling Made Of?
- Ricotta Cheese – Use high-quality, full-fat ricotta and strain it well. It adds authentic cannoli flavor and creamy body to the filling.
- Mascarpone Cheese – Rich and smooth, mascarpone makes the filling luxurious and slightly tangy—essential for that cannoli taste.
- Heavy Cream – Whipped into the filling to lighten the texture and make it cloud-like.
- Powdered Sugar – Sweetens the filling while keeping it smooth and creamy (granulated sugar can make it grainy).
- Mini Chocolate Chips – Classic cannoli addition that gives a little crunch and chocolate flavor in every bite.
- Orange Zest (Optional) – Adds a touch of citrus that brightens the filling and gives a nod to traditional Sicilian cannoli.
- Optional Garnishes – Mini chocolate chips, pistachios, and candied orange peel add beautiful contrast and authentic flavor to finish.
See the recipe card for exact quantities.
Substitutions and Variations
- Ricotta → Blend and strain cottage cheese or use all mascarpone for extra smooth filling.
- Mascarpone → Use cream cheese + a splash of cream.
- Buttermilk → Whole milk + lemon juice (1 tbsp per cup).
- Mini Chips → Sub chopped chocolate or add pistachios for crunch.
- Citrus Zest → Swap orange with lemon or skip it.
- Easy Shortcut → Use a box white cake mix for the cake layers.
- Liqueur → Add 1–2 tbsp Marsala or Amaretto to the filling. Add a touch of cinnamon.
- Chocolate Twist → Use Italian chocolate cake layers or mix cocoa into batter.
- Cupcake or Sheet Cake → Bake as cupcakes or a 9×13 for easier serving. Try my famous banana bars with cream cheese frosting.
How To Make Cannoli Cake
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
Soft White Cake Layers:
Step #1: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the sugar and eggs until light and slightly frothy. You can use electric beaters for about 2-3 minutes.
Step #2: Add the ricotta cheese and beat again for another minute until well combined.
Add the melted butter, vanilla extract, and milk. Whisk until well combined. There may be a few chunks from the butter- that’s okay.
Step #3: Sift the flour, baking powder, and salt directly into the wet ingredients. Fold until well combined—do not overmix.
Step #4: Divide the batter evenly between the two prepared pans. Smooth the top with a spatula to make sure the batter is evenly distributed.
Bake for 20–30 minutes or until a toothpick inserted in the center comes out clean.
Step #5: Cool in pans for 10 minutes, then turn cakes out onto a wire rack to cool completely. Once cooled, slice each cake horizontally to create four even layers.
Cannoli Filling and Assembling the Cake
Step #6: Add the ingredients to the cannoli frosting to a bowl and beat until smooth with an electric mixer.
Step #7: Add the whipped cream and pour in the mini chocolate chips.
Step #8: Fold in the chocolate chips into the cannoli filling mixture.
Step #9: Place one cake layer on a serving plate. Spread a generous layer of cannoli cream over the top.
Step #10: Repeat with the remaining layers, ending with cream on top. Optionally, frost the sides lightly or leave it semi-naked style.
Step #11: Decorate with mini chocolate chips, crushed pistachios, and candied orange peel, if desired.
My Pro Tip
Cannoli Cake Expert Tips
- Many cakes cream the butter and sugar first- here we beat the sugar and eggs first to create extra leavening for a lighter cake. This is my nonna’s trick, and we make most of our cakes on CBE this way!
- Use Room Temp Ingredients: For a smoother batter and fluffier cake layers.
- Don’t Overmix: Gently fold in dry ingredients to keep the cake tender.
- Chill Before Slicing: Refrigerate assembled cake at least 1 hour so layers hold cleanly.
- Decorate Just Before Serving: Add toppings like pistachios or chips last to keep them crisp.
- Use a Serrated Knife: For neat, clean cake slices without dragging the cream.
FAQ’s
Yes! Bake as cupcakes (reduce bake time to ~17–18 minutes) or in a 9×13″ sheet pan for easier serving. Just adjust bake times accordingly
No, they’re different! Both use sweet ricotta, but Cassata is a traditional Sicilian cake with marzipan, candied fruit, and liqueur-soaked sponge. Cannoli Cake mimics the flavors of cannoli—ricotta, chocolate chips, and cinnamon—without the marzipan or candied fruit.
Make-Ahead, Storage, and Freezing
- Cake Layers: Bake up to 2 days ahead. Wrap tightly in plastic and store at room temp or freeze for up to 1 month.
- Filling: Make the cream 1 day ahead. Store in an airtight container in the fridge and stir gently before using.
- Assembled Cake: Can be assembled up to 1 day in advance. Chill uncovered for 30 mins to set, then cover lightly with plastic wrap.
- Leftovers: Store in the fridge for up to 3 days. Best served within 24 hours for optimal texture.
- Freezing: Freeze just the cake layers—not the assembled cake or filling. Filling can separate after thawing.
Serving Suggestions
If you want a full Italian menu with this Italian Cannoli Cake as the dessert, here are a few ideas for you: Sicilian Arancini, Squid Ink Pasta with Shrimp, and Polpette Italian Meatballs.
More Italian Cake Recipes
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Cannoli Cake Recipe
Ingredients
White Cake Layers
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ¼ cup butter, melted
- ¼ cup ricotta cheese
- 1 cup whole milk, at room temperature
- 1½ teaspoons vanilla extract, or almond extract
- 2½ cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Cannoli Cream Filling
- ½ cup ricotta cheese, strained
- 1 ¼ cup mascarpone cheese
- 1 cup heavy whipping cream
- 1¼ cups powdered sugar
- 1½ teaspoons pure vanilla extract
- 1 pinch salt
- Zest of 1 small orange
- 1 cup mini chocolate chips
Optional Garnishes
- Mini chocolate chips
- Crushed pistachios
- Candied orange peel
Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the sugar and eggs until light and slightly frothy. You can use electric beaters for about 2-3 mibutes.
- Add the ricotta cheese and beat again for another minute until well combined.
- Add the melted butter, vanilla extract, and milk. Whisk until well combined. There may be a few chunks from the butter- that's okay.
- Sift the flour, baking powder, and salt directly into the wet ingredients. Fold until well combined—do not overmix.
- Divide the batter evenly between the two prepared pans. Smooth the top with a spatula to make sure the batter is evenly distibuted.
- Bake for 20–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn cakes out onto a wire rack to cool completely. Once cooled, slice each cake horizontally to create 4 even layers.
Make the Cannoli Cream Filling
- In a mixing bowl, beat the heavy cream until very stiff peaks form. Set aside.
- In a separate bowl, mix together the ricotta, mascarpone, powdered sugar, vanilla, salt, and orange zest until smooth.
- Gently fold the whipped cream into the ricotta-mascarpone mixture until fully incorporated.
- Fold in the mini chocolate chips. Chill until ready to use.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of cannoli cream over the top.
- Repeat with the remaining layers, ending with cream on top. Optionally, frost the sides lightly or leave it semi-naked style.
- Decorate with mini chocolate chips, crushed pistachios, and candied orange peel, if desired.
- Chill the cake for at about 1 hour before serving to let the filling set.
Notes
- The cake layers can be baked a day in advance and wrapped tightly in plastic.
- The cannoli filling can be made the day before—store it chilled until ready to assemble.
- Assembled cake keeps well in the fridge for 2–3 days. Cover loosely to avoid absorbing fridge odors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The dreamiest cake you’ll ever try!